Hackbraten mit Speck & Ei (English version on the bottom)

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Ein frohes neues Jahr wünsche ich Euch allen! Neues Jahr, neues Jahrzehnt, ja, sogar eine “neue” Sprache auf diesem Blog. Ich habe eine kleine Umfrage auf Instagram sowie bei Familienangehörigen und Freunden gemacht – es stellt sich heraus, viele würden meine Texte und Rezepte gerne auf Deutsch lesen. Somit werde ich dieses Jahr versuchen Texte in Englisch und Deutsch für Euch zu schreiben.

Apropos neues Jahr – ich hoffe Ihr seid alle gut in das Jahrzehnt gestartet. Bei mir und meinem Verlobten war es ein ruhiger Rutsch dieses Jahr, genauso wie ich es liebe. Wir haben tagsüber noch die Wohnung umdekoriert und vieles umgestellt und zum Abend hin habe ich dann einen Hackbraten mit Speck und Ei, sowie Kartoffelbrei und eine Bratensosse gemacht. Es war köstlich!

Somit möchte ich Euch auch gar nicht allzu lange auf die Folter spannen, hier geht es direkt zum Rezept:

Für einen Gugelhupf Hackbraten braucht Ihr folgendes:

– 1kg gemischtes Hackfleisch
– 4 Mittelgrosse Zwiebeln
– 10 kleine / medium Eier
– etwas Kokosöl (oder Backspray)
– 6 Scheiben Volkorntoastbrot
– 2 EL Olivenöl
– 300g durchwachsener Speck
– 5 EL mittelscharfer Senf
– Salz & Pfeffer

Schritt 1
Zu erst sollte das Toast in einer Schüssel kaltem Wasser eingeweicht werden und der Ofen auf 180°C Unter-und Oberhitze vorgeheizt werden. 6 von den 10 Eiern könnt Ihr bereits hart kochen (ca. 7 Minuten). Danach werden diese abgeschreckt und gepellt.

Schritt 2
Während die Eier noch kochen, könnt Ihr die Backform mit etwas Kokosöl einfetten. Nun nehmt Ihr die Speckstücke und legt die komplette Backform damit aus. Es sollten keine freien Bereiche mehr zu sehen sein.

Schritt 3
In einer grossen Schüssel, mischt das Hackfleisch, 4 Eier, die Zwiebeln (klein gewürfelt), das Olivenöl, das eingeweichte Toast (klein gezupft und ausgedrückt) und den Senf zusammen – am besten mit den Händen. Gleichzeitig könnt Ihr die Mischung anständig mit Pfeffer und Salz würzen – für diejenigen die es schärfer mögen, etwas Chilli Pulver ist auch willkommen.

Schritt 4
Nun könnt Ihr ca ⅔ des gemischten Hacks in die mit Speck ausgelegte Backform füllen. Ihr solltet das Gemisch ruhig etwas andrücken und es nicht zu locker lassen. Desto mehr Luft dazwischen ist, desto eher kann der Hackbraten später zerfallen. Danach legt Ihr die 6 hartgekochten Eier auf die Fleischmischung und bedeckt diese mit dem restlichen Drittel. Auch hier solltet Ihr schauen, dass das Fleisch gut festgedrückt wird.
Danach kommt der Hackbraten für ca 75 Minuten in den Backofen – am besten auf mittlerer Höhe auf ein Rost. Nach der Backzeit solltet Ihr dem Hackbraten gute 15 Minuten Zeit geben um abzukühlen bevor Ihr diesen stürzt.

Meat Loaf with Bacon & Egg

Happy New Year to you all! I hope you had the utmost fantastic start into the new decade. My fiancé and I both took it rather easy, redecorated and reorganised our apartment during the day and in the evening of New Years Eve I decided to make us a good old fashioned meat loaf with bacon and egg – joined by smashed potatoes and a good brown sauce.

Due to several friends, family members and followers (instagram) having requested more German on my social media pages, I have decided to give it a try here on the blog, too. Also, I’ll be honest, I somewhat missed writing in German (although I feel I need some more practice!)

So here comes the recipe!
What you need:

– 1kg minced meat
– 4 medium onions
– 10 small / medium eggs
– a little bit of coconut oil
– 6 pieces of brown toast
– 2 tablespoons of olive oil
– 300g thinly cut bacon
– 5 tablespoons medium spicy mustard
– salt & pepper

Step 1
First of all, make sure to soak the toast in a bowl of cold water. Then, pre-heat the oven to 180°C (heat from above and beyond) and boil 6 of the 10 eggs in hot water until they are hard (approximately 7 minutes). Once the eggs are boiled, you can go ahead and peel these.

Step 2
Whilst the eggs are still boiling, you can already start and oil the inside of the baking dish to make it less sticky later on. Then, line the baking dish with the thinly sliced bacon – making sure there are no spots missed.

Step 3
In a large bowl, mix the minced meat, the onions (cut into small cubes), 4 raw eggs, the mustard, the olive oil and the toast (ripped into small pieces and squeezed out) all together with your hands. Make sure to add a good amount of salt and pepper – and, if you like it spicy, feel free to add chilli flakes.

Step 4
Now you can add around ⅔ of the mixture into the baking dish (laid out with bacon), add the six boiled eggs into it carefully, and then finish off by covering these with the rest of the mixture. Make sure the meat mixture is rather tight in the dish, so that you avoid it breaking later on. Now you can place it into the pre-heated oven and bake it for around 75 minutes. Once it is fully baked, give it around 15 minutes to cool down before turning it over and taking out the meat loaf – ready to serve!

Guilt-free desserts

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There is something so sweet about it. Something that warms up your soul and satisfies every cell of your body. Yes, I am talking about chocolate. Recently, I have become obsessed with the taste of chocolate and the feeling of satisfaction it leaves you with. Of course, next to snacking on the unhealthier version from time to time (normal chocolate, or worse, M&Ms), I try reaching for the rather guilt-free and healthy version whenever possible. On Saturday I had a friend over for dinner (salad) and made him this tasty guilt-free chocolate mousse for dessert. He wouldn’t believe me when I told him it was mainly avocado and bananas he was eating right then and there. I’ve shared the recipe before, so I will link it again here for you. The salad was absolutely amazing as well – I paired it with some avocado, egg, chicken, and mango; which really gave it that last fresh kick it needed. Especially now that summer is coming (slowly but surely I hope!) I love mixing in fresh fruit and especially berries into my meals. It’s just so satisfying and refreshing. Tomorrow I will have another friend over for dinner before we head out for some drinks and then come back in (a sleep-over; yay!). I will most likely make that chocolate mousse again because 1) I love it and 2) she is the biggest chocolate lover I have ever met in my life (typical Swiss hehe). So it will be interesting to see whether she enjoys the healthy version or whether she needs the real chocolate one to satisfy her cravings. I am still unsure what to make for dinner as such – and am thinking of going for a salad again – but do you have any ideas? I’ve become quite boring with my food choices lately. :)

St Paul’s Cathedral

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Hi loves! I still have quite a few London shots, which I remember promising to show you. Funnily enough, I just landed in Hamburg about 2 hours ago – so in a different city once again. I love Hamburg. Having lived here through my bachelor studies I know the city all too well, though, I still manage to discover something new every time. I came to visit some family as well as friends – it’s so great being finally able to catch up again face-to-face and not over the phone.

I did not bring my camera to Hamburg this time – and I regret it already. However, you can always follow me on Instagram or snapchat to get in between updates (you’ll find me as laurananette on insta and stylephantom on snapchat). Nevertheless, I will make sure to capture anything on my iPhone if needed. Otherwise this will be a pretty relaxed and laid back weekend I hope. It’s of course always a little hectic seeing everyone, but at the same time I didn’t pressure myself into any strict calendar appointments. Sunday I’ll be flying back around noon so that I still have half the day to relax and maybe even get a short nap in – I feel so old saying this.

Back to London for now. My hotel was right across from the St Paul’s Cathedral – it’s already breathtaking when you look at it at day. The cathedral is a huge piece of art in regards to its architecture and style. At night, it similarly breath-taking with lights shining upon it. It looks even more massive with the contrast and play of shadows and streams of light coming through!

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Pak Choy & Rice Noodles

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Happy Monday! The first day of the week is already over – once again, faster than I thought. The upcoming days are full, full, full, starting with a meeting tomorrow morning at 8am (way too early!). Today has been quite relaxed though, which was a nice start into the week. I had my first blood donation today over lunch, which I did at the blood donation centre in central Zurich (here). For all those capable of donating blood, I really, really encourage it. It is being used for research as well as for people who need it – it safes lives and only takes a couple of minutes. The first time through they ask you a bunch of questions and make sure you are healthy (you need to pass the questions, ie no new tattoos or piercings in the last couple of months, no infections, etc.). The actual donation takes between 5-12 minutes at max, and so it’s one of those things that can be done quickly over lunch. Let’s not forget, it’s only 3-4 times a year you can do it, and with that, you safe lives! I can’t say it often enough, and it really means a lot to me. :’)

Now back to what I really wanted to share with you: Pak Choy. Many of you probably know this vegetable already, but if you don’t – I really recommend it. It’s so tasty, so healthy and can be combined in so many ways. I’ve been using it non-stop the past week in my kitchen and my fridge is filled with it.

I love cooking as you all know, but food needs to be done in a short amount of time for me. I don’t have the time to spend hours and hours infront of the stove during the week, yet prefer cooking fresh on a daily basis. Or at least every second day (in case I have leftovers). This recipe is, as always, gluten free, dairy free and super easy in the making.

What you need (for 2 servings)

½ onion
2-3 cm fresh ginger
2 Pak Choy 
5-6 Champions (or any other mushrooms)
160g chicken
vegetable broth (by choice)
150g rice noodles (or however much you would normally eat)
2-3 tablespoons peanut oil (or any other oil, ex. olive oil)

What to do

1) finely chop the onions and ginger and place them in a large pan with the oil and the cut chicken (bite size) – you can turn up the heat fully until everything starts sizzling and then make sure to lower it to half the temperature
2) place a pot with water on the stove and heat it up – add vegetable broth if you want – and cook the rice noodles as per instructions on the package
3) wash the pak choy and cut it in half (as on the photos) and place them on top of the onion, ginger and chicken (after turning these once more)
4) chop up the champions and place these on top of the pak choy – now place the appropriate lid on the pan and let it sit until the noodles are ready (lower the heat by another 50%)
5) once the noodles are ready (mine took about 15min), turn the heat off from both the pan and the pot
6) Drain the noodles and wash them once more thoroughly under cold water (makes them less sticky) before placing them on the plate
7) place the pak choy on the sides and add the rest of what’s left in the pan on the noodles

Voila, now you can serve the plates to the table (always good to use pre-heated plates – I like to place them in the oven for 10 mins at 60-80°C) and hopefully enjoy the meal as much as I did.

Wishing you all a great evening and rest of the week! xo

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BTW – how pretty does lighter colored food become on black plates? These were bought at Ikea and are perfect if you don’t want to invest much into them (who knows how long black will look good on the dinner table)

Muesli Mornings

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Good morning and happy Wednesday! Work is seriously picking up in speed now and the days are passing by faster than ever. Can you believe it’s almost Christmas in 3 months? With these faster days I need my breakfast ready in an instant, so it’s either prepared for the morning or takes me less than 5 minutes to make. I’ve always been a huge muesli lover when I was a child. I’d have oatmeal-chocolate muesli daily during school days – or nutella breads on the other days. With my intolerances towards gluten and lactose this has worn off in the past years and I’ve only occassionally eaten some glutenfree mueslis that I saw in stores.

Now I finally made my very first own muesli. A bit crunchy, yet it soaks up the milk perfectly. It filled up a big jar in the kitchen for me to take out a cup in the morning, add some lactose free milk or yoghurt and fruit to it. It’s perfect for when I don’t have much time – or I take it to the office in a small mason jar, where I keep some lactose free milk too. I’ve tried it with almond milk as well, though must admit it’s too sweet even for my taste in the mornings now. So here’s to the recipe:

What you need

1 cup buckwheat flakes
1 ½ cups popped amaranth
1 cup coconut flakes
¼ cup rice flakes
½ cup sunflower seeds
2 teaspoons cinnamon
½ cup peanut oil (or any other vegetable oil)
4 tablespoons agave syrup (or more if you want it sweeter)

What to do

1) heat up the oven to 180°C
2) mix everything thoroughly in a large bowl – make sure that the oil and agave syrup are spread well
3) spread everything in a large lasagne dish / or any other large oven form you have at hand
4) bake for 20-25 min, mixing the muesli 3-4 times to enable everything to get a nice gold/brown color
5) take it out and let it cool-off (it well get slightly crunchier when cooled off fully)

Now you can

1) add some milk to the muesli (and fruit) – serve it
2) serve it with yoghurt and fresh fruit (also amazing with berries)
3) put everything in a large jar for daily usage
4) fill small mason jars and make home-made kitchen gifts out of it – who doesn’t love themselves a nice jar of muesli?

With that, I wish you some great morning breakfasts (or snacks) to come. xo

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